“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully.

“It’s the same thing,” he said.

Breakfast in our house is always a rather ordinary affair, and one that takes place soon after waking. Scrambled eggs are a reliable favorite, and sometimes we get a little crazy and drizzle honey on our almond butter toast.

Lately I’ve been spending quite a bit of time thinking about what it means to lead an extraordinary life. I used to believe that extraordinary meant that each and every passing day had to be exciting, fulfilling, and loaded with fun. My inflated expectations of what was “supposed to be” left me perpetually disappointed.

When I experienced days that verged on boring, that were lost to small arguments that turned into big fights, or felt like a struggle to just get through, I would feel like my life was a failure. I was so focused on the big picture that I was unable to see and feel the sweet moments that, when all tied together, elevate the ordinary into something special.

This banana bread did just that. It transformed the routine of breakfast into something memorable, something special, and it reminded me that extraordinary exists everywhere, we don’t have to chase it, we just have step outside of ourselves and tap into the potential for the magic that’s all around us.

Ingredients:

1 cup of almond flour

1/2 cup of spelt flour

1/3 cup of coconut oil (melted)

1 teaspoon of baking powder

1 teaspoon of vanilla extract

a pinch of sea salt

3 eggs

1/2 cup of unsweetened shredded coconut

1 teaspoon of cinnamon

2 ripe bananas

1/2 cup of semisweet chocolate chips (or darker if you prefer)

1/4 cup of demerara sugar

To make:

Preheat oven to 350 degrees

Mash bananas with a fork in a small mixing bowl

Melt coconut oil in a small saucepan

Use a drizzle to grease your cake pan, and sprinkle with a thin layer of extra shredded coconut (set aside)

Pour the rest into the bowl with the bananas

Once it cools slightly, beat in your 3 eggs and vanilla extract

Combine all the dry ingredients in a separate mixing bowl

Mix thoroughly

Slice a half a banana into thin slices on the vertical and arrange in the bottom of the cake pan

Pour the batter over the top

Bake for 35-40 minutes or until golden brown

After five minutes turn the cake out so that the bottom becomes the top!

Today I have a gluten free, blood orange, upside down cake for you, because who says January has to be a pleasureless month?

As we head into the new year, it’s very common for us to feel societal pressure to transform into our best selves. Quite literally, to lose weight. We all know how this story goes though. For the first couple of weeks on a highly restrictive diet you feel in control, superior to the weaklings around, and on your way to greatness. Then slowly (because no one can sustain a green juice and salad diet for long), bad habits begin to creep back in. Sugar before bedtime, a bit of wine here and there, and an accidental nose dive into a bag of chips.

If this is you, don’t feel badly. I’ve been there too. We all have, and it’s precisely why I am advocating for a gentler approach to “detoxing” this year. You see, when you eliminate whole food groups; sugar, dairy, carbs, you make yourself vulnerable to serious self-loathing. After a bite of brownie, “oh my gosh I ate SUGAR”, or a dinner out with friends “ahhh I can’t believe I let myself eat butter!”. This dialogue is very dangerous, consuming, and terrible for our self-esteem.

So stand strong against this nonsense and choose a radical paradigm shift. Instead of trying to eat “perfectly” one-hundred percent of the time, why not aim for balance, a way of eating that can be sustained. Because eating well is a lifestyle choice, not a fad, so it HAS to be comfortable, it absolutely must feel good.

So while I don’t propose you eat cake everyday, a little bit of sweetness here and there is good for the soul. I hope it reminds you to not be too hard on yourself. Ultimately, what is most beautiful in life is all the cracks and flaws, and all the moments that are not perfect, but are are more real than perfect could ever be.

Ingredients:

3/4 cup of almond flour

1 1/2 cups of cornmeal

2 teaspoons baking powder

1/2 cup of honey

1½ sticks of organic, grass fed butter, softened

3 organic eggs

2 tablespoons of orange zest

1 teaspoon vanilla

For the “Top”

1 or 2 blood oranges, scrubbed and dried, sliced thinly with peel

1/4 cup of honey

4 tablespoons butter

Instructions

Preheat the oven to 350 degrees

In a 10″ round cake tin preferably, place the butter and sugar.

Gently heat the 4 tablespoons of butter and 1/3 cup of sugar in a small skillet. Once melted, pour into a cake pan and spread evenly. Arrange the sliced oranges in a single layer with some overlap, into the melted butter and sugar.

Set aside.

Mix the almond flour, corn meal, salt and baking powder together in a bowl and set.

Using a hand mixer, beat the butter, oil and sugar together until light and fluffy.

Add the orange zest and vanilla.

Whisk in the eggs.

Add the set aside flour mixture and mix evenly.

Spread the batter into the cake pan, on top of the blood orange slices.

Bake for 45 minutes, or until a toothpick comes out clean and the cake is golden and firm to the touch.

Allow to cool for 15 minutes.

Run a knife around the sides of the cake if necessary.

Turn out over a cake stand, enjoy!

With the whirlwind of the holiday season safely behind us I find myself turning to simple “bowl” meals with great frequency. They require such little fuss, are the absolute embodiment of casual elegance, and are so much more than the sum of their parts.

The beauty of the one bowl dinner is that the options are endless and you can get really creative. For a vegetarian friendly version, a poached or fried egg in lieu of the salmon is absolutely delicious.

Garnish with the reserved sesame seeds and scallions and drizzle the remaining sesame chili oil over the top.

Enjoy!

Biscotti are my favorite “grown-up” cookie as they are the perfect balance of sweet indulgence and sophisticated snack.

Though they look quite fancy, they are actually one of the simplest desserts to make. No special equipment is needed; just a mixing bowl and spoon, a baking sheet and some parchment paper.

Biscotti, which means “twice baked” are most known for their texture. The perfect biscotti should have a serious crunch to it but not be tooth breaking hard. This can be achieved by letting the biscotti cool between turns in the oven. I like to let mine sit for twenty minutes before slicing them and baking them for the second time. This method has never failed me, and always results in the most perfectly textured cookie.

Because I am conscientious of what I serve my family, I created a recipe that calls for a mix of organic whole wheat and almond flour and only 1/2 cup of organic cane sugar. The unusual lemon poppy seed flavoring was inspired by my boyfriend, who loves the combination. I have to say, this is one of the best cookies I have ever made. It’s sweet and tangy, crunchy and crumbly, and altogether perfect. I will be making a big batch for our new years eve celebration, and I urge you to consider doing the same.

Instructions for Biscotti:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper

In a mixing bowl, cream butter until light and fluffy with a whisk or fork. Slowly add the sugar and beat until fluffy. Scrape down the sides of the bowl. Add the eggs and beat until mixture is smooth. Mix in the vanilla extract. Add the flour, baking powder, and salt. Mix until just combined. Using a spoon, stir in the poppy seeds and the lemon zest and juice of 1/2 a lemon.

On a lightly floured surface, dived the dough into two equal parts. Shape each portion into a log about the length of your prepared baking sheet and about 2 inches in diameter. Set the logs on a baking sheet, spacing them about 2 inches apart.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes. Let the rolls cool on the baking sheet for twenty minutes and then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick. Return the slices cut side down to the baking sheet. Bake the cookies until the edges are lightly toasted 7-10 minutes longer. Let the cookies cool completely on a wire rack.

I interrupt your pre-Thanksgiving chaos to bring you this recipe for an effortless yet delicious granola. With the forces of consumerism and overabundance upon us, this time of year I’m often reminded of how much I appreciate simplicity and balance. Though I strive for it in all aspects of my life, what’s a more beautiful way to represent that than in my breakfast bowl.When we begin our day with balance, we carry it with us for the rest of it. That’s why this granola is the perfect choice for those crazy, chaotic mornings that are an innate aspect of the holiday season. Wishing you a peaceful, nourishing, joy and love-filled holiday week. xx mima Ingredients: 3 cups of gluten free rolled oats, 1 cup of pecans, 1 cup of almonds, 1 cup of cashews, 1/4 sesame seeds, 1 tbsp. of cinnamon, 1 cup of shredded coconut, and 1 tsp. of sea salt, 4 tablespoons of coconut oil, 1 tbsp. of vanilla extract, and 1/3 cup of maple syrup.
To Prepare: Preheat oven to 375 degrees. Roughly chop the almonds and pecans. Add the oats, cinnamon, coconut, and sea salt to a bowl along with the nuts and sesame seeds. In a small saucepan melt the coconut oil. Remove from heat and whisk with the vanilla and maple syrup. Drizzle into the dry ingredients and stir until everything is coated. Spread on a large baking sheet and cook for 1/2 hour stirring every few minutes to ensure that it bakes evenly and doesn’t burn on the top. Best served with organic yogurt or milk, your favorite nut milk, sprinkled over ice cream, or eaten by the handful. Enjoy!

Before I really understood how food effects us, as a special treat my sisters and I would go to this cute little cafe close to our house and order a combination of classic brunch items such as chocolate studded pancakes, stuffed french toast, and cheese filled omelette’s. We would delight in the sheer decadence of eating whipped cream with breakfast, but years later, I still recall how physically and emotionally drained I would feel for the rest of the day after loading my body with simple carbs, copious amounts of sugar, and little else.I share this with you because I’m confident that most of you have had a similar experience. That’s why out of the barrage of health recommendations floating around out there, “breakfast is the most important meal of the day” is one of the few that we can buy into with absolute confidence. Breakfast affects our ability to make good food choices for the rest of day and sets the tone for our emotional, physical, and spiritual wellbeing.Some of my favorite ways to start the day are with: oatmeal with coconut oil and almond butter, avocado toast and scrambled eggs, protein filled smoothies, and for leisurely mornings, a vegetable hash topped with fried eggs. It’s so simple to prepare. It’s delicious and nourishing. It’s packed with nutrients, fiber, and good quality fats and protein. Oh, and most importantly (just kidding!), it will impress your friends when you make it for a weekend brunch gathering. Trust me, no one will give pancakes a second thought!Ingredients: 15-20 organic brussel sprouts, 4 small sweet potatoes, olive oil, sea salt, pepper, and organic free range eggs.Wash, dry and cube sweet potatoes. Heat up 2 tablespoons of olive oil in a large skillet (a cast iron works best if you have one!) and drop sweet potatoes in. Saute them for about 10 minutes or until they start to turn brown and then add the sliced brussel sprouts to the pan. Season with salt to taste and continue to saute them for a few more minutes until the vegetables start to look slightly crispy. Transfer them to a bowl and set aside. Add another tablespoon of olive oil to the skillet and crack 1-2 eggs per person into it. Season with salt and fresh cracked pepper and cover with a lid. Fry eggs on medium heat until the yolk is slightly set and the whites are cooked through. Remove from the burner and spoon the vegetable hash around the eggs. Enjoy!

You know that feeling you get, when something is too easy, and you think to yourself, ok I’m either doing this completely wrong or I’m somehow cheating. Cooking with Delicata squash gives me that feeling. They are literally one of the easiest things to prepare, and considering they’re a variety of squash, this is saying something. All squash are created fairly equal in terms of nutritional benefits, and the Delicata is no exception. In fact, because the skin is edible, it’s actually richer in vitamin A and vitamin C than many other squashes. Just like its relatives, it’s loaded with phytonutrients and antioxidants and is a powerful immune-strengthener, sure to keep you feeling your best all winter long!

Here are the primary reasons I love them so much. First of all, the skin becomes so tender when they roast, that you don’t have to peel them. Secondly, if you slice them thinly enough, they go crispy in the oven which is absolutely delicious. What’s more, whatever you toss them with before roasting becomes a sort of glaze and you end up with a gorgeous caramelized exterior. So delicious! Here I mixed the Delicata with a bit of massaged Lacinata kale, toasted almonds, and toasted coconut. At the last minute I threw in a cup of quinoa to make it a bit heartier, and because obviously I’m quite obsessed with it. You could omit this though if you’d like to serve it as a light side dish.

To prepare: preheat oven to 425 degrees. wash squash and cut in half lengthwise. scoop out seeds with a spoon. cut into thin slices. toss with olive oil, sea salt, and maple syrup. spread evenly on a baking sheet and roast for about 1/2 hr turning every so often to ensure even baking. meanwhile, wash and dry kale and slice it into thin slivers. massage it with a bit of olive oil, sea salt and lemon juice. in a skillet, toast your almonds until they are a nice golden brown. remove from the pan and give them a rough chop. do the same to the coconut. when the squash is done, combine everything in a serving bowl. add sea salt to taste!